Quinoa zucchini haloumi burgers

Burgers don't have to be all about juicy meat patties!

  • 45 mins cooking
  • Serves 6
  • Print
These tasty quinoa, zucchini and haloumi burgers with beetroot, kasundi and tomato will give any burger a run for its money.
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  • ½ cup (100g) red quinoa
  • 1 cup (250ml) water
  • 1 large zucchini (150g), grated coarsely
  • 250 grams haloumi, grated coarsely
  • ⅓ cup coarsely chopped fresh mint
  • ⅓ cup finely chopped fresh chives
  • 2 free-range eggs, beaten lightly
  • 1 cup (150g) plain flour
  • 1 tablespoon olive oil
  • 6 sourdough rolls (550g), halved, toasted
  • ⅓ cup (95g) tomato kasundi or chutney
  • 200 grams vacuum-packed cooked beetroot (beets), sliced
  • 300 grams heirloom tomatoes, sliced
  • 60 grams baby rocket leaves
  • ½ cup loosely packed fresh mint leaves, extra


  • 1
    Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer gently for 15 minutes or until most of the water is absorbed. Remove from heat; cover, stand for 5 minutes. Transfer to a large bowl; cool.
  • 2
    Add zucchini to quinoa with haloumi, chopped mint, chives, egg and ⅔ cup of the flour; season, then mix well. Shape mixture into six patties with damp hands. Place on a plate; refrigerate for 30 minutes.
  • 3
    Coat patties in remaining flour. Heat oil in a medium non-stick frying pan over medium heat; cook patties for 4 minutes each side or until golden brown.
  • 4
    Top base of rolls with kasundi, patties, beetroot, tomato, rocket and extra mint. Top with bread roll tops.


Patties can be prepared a day ahead; keep, covered, in the refrigerator.

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